Pumpkin Roll

This classic pumpkin roll recipe is made with a delicious pumpkin cake, rolled up with a fluffy cream cheese filling. Always a crowd favorite, and easier than ever to make!


Course: Dessert
Cuisine: American
Unit: cup, large, ounce, Tablespoon, teaspoon
Servings: 8
Calories: 260 kcal
Author: Lauren Allen

Ingredients
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin
1 teaspoon vanilla extract
Filling:
8 ounces cream cheese , softened
2 Tablespoons butter , softened
1 teaspoon vanilla extract
1 cup powdered sugar , plus more for dusting

Instructions
1. Preheat the oven to 350 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
2. In a large bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
3. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
Full instructions recipe visit: https://tastesbetterfromscratch.com

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